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Wingin’ It

Pun intended! A popular main dish is created, using chicken instead of beef, pork, or lamb.

by Lisa Ann Panzino DiNunzio

One afternoon I found myself indecisive on whether I wanted to make meatloaf or chicken Parm for dinner. After looking through my food pantry, refrigerator, and freezer (as if I was seeking each one’s opinion on the matter), a lightbulb went off, and I thought: Why can’t I combine the two into one? And since I didn’t have time to search for a recipe, I decided to wing it, and “Lisa’s Italiano Chicken Parm Meatloaf” was created. I guess it’s a winner, as it’s been requested many times since. I hope you give it a try and enjoy!

Lisa’s Italiano Chicken Parm Meatloaf

  • 2 lb. ground chicken
  • 1 large egg, beaten
  • 1/2 cup Parmesan or Romano cheese, grated
  • 1/2 cup Italian Seasoned Breadcrumbs
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • Sea salt, ground black pepper, to taste
  • 1 (8 oz.) pkg. fresh mozzarella cheese, sliced into 4 (1/2 inch) thick slices
  • 1 cup tomato sauce
  • 1 tbsp. tomato paste, whisked into sauce
  • Pinch of ground oregano, added to sauce mixture, optional
  • 1/2 cup shredded mozzarella cheese

Preheat oven to 350° F. In a large bowl combine ground chicken, egg, parmesan, breadcrumbs, onion powder, garlic powder, salt and pepper. Mix gently just until ingredients are combined. Press half of the chicken mixture into a meatloaf pan, then layer four slices of mozzarella cheese down the center of the meatloaf, then add the rest of the chicken mixture, pressing down slightly while covering the cheese layer.

Bake for 45 minutes, then take meatloaf out of the oven and spoon the tomato sauce mixture over the top of the meatloaf; bake an additional 10 minutes. Take out of the oven once more and add a sprinkle of parmesan cheese and the shredded mozzarella cheese over the top, and bake an additional 10 minutes or until thermometer inserted into the meatloaf reads 165 degrees.

Notes: You can also free form the meatloaf and bake in a baking dish instead of using a loaf pan. And you can put the meatloaf under the broiler once topping it with the cheese until the cheese melts and turns slightly golden in color, if desired.

Lisa Ann Panzino DiNunzio is author of Seasoned With Love, Treasured Recipes, Lisa Ann’s Seasoned With Love II, and children’s books Snicker Learns An Important Lesson and Readers’ Favorite 5-Star rated Little Twinkle Learns Her Purpose.

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